Artichoke Rye Toasts Recipe
Artichoke Rye Toasts Recipe photo by Taste of Home
Next Recipe

Artichoke Rye Toasts Recipe

Be the first to add a review
Publisher Photo
Quick, light and cheesy, Joann Guzolik’s mouthwatering artichoke bites make irresistible finger food for guests of all ages at her home in West Leechburg, Pennsylvania.
TOTAL TIME: Prep: 30 min. Bake: 10 min.
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Bake: 10 min.
MAKES: 12 servings


  • 24 slices snack rye bread
  • Refrigerated butter-flavored spray
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup shredded cheddar cheese
  • 1/8 teaspoon cayenne pepper
  • 4 egg whites
  • 1/4 teaspoon paprika

Nutritional Facts

2 slices: 78 calories, 2g fat (1g saturated fat), 5mg cholesterol, 270mg sodium, 9g carbohydrate (1g sugars, 1g fiber), 5g protein.


  1. Place the bread on ungreased baking sheets; spritz with butter-flavored spray. In a small bowl, combine the artichokes, cheeses and cayenne. In another bowl, beat egg whites until stiff; fold into artichoke mixture.
  2. Spread over bread; sprinkle with paprika. Bake at 400° for 10-12 minutes or until golden brown. Serve warm. Refrigerate leftovers. Yield: 2 dozen.
Originally published as Artichoke Rye Toasts in Light & Tasty October/November 2006, p36

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Artichoke Rye Toasts

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image